White Chocolate Hazelnut Creamy Cake |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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creamy rich and wonderful combination of flavour...Enjoy!! Ingredients:
1 20 cm chocolate butter cake ( follow my vanilla chocolate pound cake for best results, chocolate batter) |
white chocolate mousse |
2 eggs |
1/2 tbsp cornstarch |
2 tbsp sugar |
3/4 cup milk |
1/2 tbsp gelatin powder |
1 1/2 tbsp water |
3/4 cup heavy cream |
3 oz white chocolate |
4 tbsp hazelnut, chopped |
chocolate glaze |
5 oz plain chocolate, chopped |
1/3 cup heavy cream |
3 whole hazelnuts |
white chocolate, melted |
Directions:
1. Split the cake in half and set the bottom half in a 20cm cake ring in a serving platter. Keep the other in fridge for another use.
2. Separate the eggs. Place the yolks and sugar in a large mixing bowl and whisk until well combined. Place the milk in a pan and heat gently, stirring until almost boiling. Pour the milk on to the egg yolks, whisking.
3. Set the bowl over a pan of gently simmering water and cook, stirring until the mixture thickens enough to thinly coat the back of a wooden spoon.
4. Sprinkle the gelatin over the water in a small heatproof bowl and leave to go spongy. Place over a pan of hot water and stir until dissolved. Stir into the hot mixture. Leave to cool.
5. Whip the cream until just holding its shape. Fold into the egg custard. Melt the white chocolate. Fold into custard. Whisk egg whites until soft peaks and fold into the mixture. Pour over the prepared cake and level the top. Sprinkle chopped hazelnuts over the top. Chill until set.
6. Make the glaze:
7. Heat cream until simmering point and pour over the chopped chocolate. Stir until smooth. Leave to cool and thickens. Pour over the chilled cake and decorate with hazelnuts and white chocolate. Chill again until serving time.
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